Some weeks ago I promised my sisters fiancée to bake some Bienenstich (Bee sting) when we meet to drink coffee in their new house. But then I was busy in the lab and so I bake fast and easy nut triangles instead. The next time we planned to meet for cake and coffee I was ill and bake nothing at all. But when I was thinking about what to bake for my mums birthday last week the promised Bienenstich seemed to be perfect.
Bienenstich is a traditional german yeast cake topped with a crunchy almond layer and filled with a vanilla pastry cream
Because I like the taste that Pâte fermentée adds to a sweet yeasted dough I decided to vary my old recipe. And because my kitchen machine does not work so nice with small amounts of dough (everything less then 500g flour ) I decided to knead the dough completely by hand. That was a little bit difficult because the dough is very soft and tend to stick to hands and counter. But it is good to resist the temptation of adding more flour because the softness of the dough will result in a fluffy and soft cake.
- 80g flour (Type 550)
- 45g water
- 0,5g fresh yeast
- 1 g Salt
- all of the Pâte fermentée
- 250g flour (Type 550)
- 120g Egg (2 Eggs size L)
- 65g Water
- 45g Butter
- 20g sugar
- 3g Salt
- 5g fresh yeast
- 40g honey
- 40g sugar
- 50g Butter
- 35g cream
- 100g sliced almonds
- 250g Milk
- 1 Vanilla bean
- 60g sugar
- 20g Starch
- 40g egg yolks(from to eggs size L)
- 1g Agar
- 200g cream
Mix all ingredients for the Pâte fermentée and proof it for 1 hour at room temperature. Then put the dough into the fridge for at least 12 hours.
The next day knead all ingredients for the dough untill a very soft, smooth dough is formed. Let rise for one hour, fold the dough after 30 min.
Grease a springform with butter and press the dough with well floured hands into the form. Proof for one hour.
For the topping mix butter, honey, sugar and cream in a pan and bring to boil. Stir in the almonds and set aside until it is cooled to 35°C- 40°C.
Directly before baking spread the topping on the dough and bake the cake 25 min at 180°C.
Let the cake cool down, then cut horizontally. Dived the upper half into 12 pieces.
Now prepare the filling: Bring 200g Milk, pulp of a vanilla bean and agar to boil for 2 min. In the meantime mix egg yolks, starch and the remaining milk. Stir this mixture into the boiling milk and keep stirring until the mixture thickens. Remove the pastry cream from the heat, cover with clingfilm and let cool down.
Whip the cream, then stir the pastry cream until smooth and fold in the cream. Spread the filling on the bottom half and place the 12 pieces of the top half.
Cool in the fridge until serving.